Brice BRO150000 User manual

The Brice Chef Mandoline is the ideal light weight
kitchen accessory.
Chef Mandoline
BRO150000
Light Duty; Manual operation
CHEF MANDOLINE
• Constructed from high-grade
stainless steel
• Slices, juliennes, matchsticks
most vegetable types
• Lever adjustment of slice
thickness
• 4 interchangeable julienne blade
blocks – 2, 4, 7 & 10mm
• Polycarbonate guard for
maximum safety in cutting
• Non-skid stand

Using and maintaining the Chef Mandoline
BA203.BRO150000 5/17
PLEASE READ THESE INSTRUCTIONS CAREFULLY BEFORE
ATTEMPTING TO OPERATE YOUR CHEF MANDOLINE
1. SET UP FOR USE
Turn your mandoline upside down to expose the removable folding
stand. Simply squeeze the stand at the base to remove stand from
mainframe. Insert folding stand at one end of mainframe for straight
cuts and for crinkle cuts simply insert folding stand to the other end of
the mainframe (see diagram). Using the lever on the underside of the
mainframe you are able to adjust the thickness of your cut. When your
mandoline is not in use turn the thickness lever so the blade returns to a
closed position for safety.
When using the mandoline, face it away from you when slicing and grip
the stand with your free hand to help stabilise it. Place a small plate
underneath the mandoline to catch the cut product.
2. ADJUSTMENTS
The Chef Mandoline comes complete with a cutting blade kit consisting
of a 2mm, 4mm, 7mm & 10mm cutting blocks. (Refer to Matchstick,
Julienne and French-Fry Cuts for further information).
The Basic/Straight Cut
To create straight slices the folding stand must be inserted on the fluted
plate end. Straight slices are made using the straight (or main plate)
blade No.1, which has a razor sharp edge. The fluted cutting plate No.2
should be lowered using the thickness lever. Raising and lowering the
thickness lever controls the thickness of your slices. The lower the main
plate, the thicker the slices. Using the polycarbonate hand guard gently
move your product along the guard rails making sure the arrow on its
handle is pointing down the ramp.
Matchstick, Julienne And French-Fry Cuts
These cuts are made by the set of cutter blocks supplied. On the
underside of the mainframe release the knurled knob and slide the
straight blade downwards and tighten the knurled knob to lock the
blade in place. Then select your cut, for matchstick (or julienne) cuts,
use the small spacing, for french-fry use the large spacing. Slide block
holder (refer to diagram) towards the thickness lever, insert required
cutting block making sure both + symbols line up. Slide the block holder
over the top of the cutting block to secure in place. Turn mandoline and
place the hand guard on its rails, making sure the arrow on its handle
is pointing down the ramp. Place your vegetable in the hand guard’s
hopper and begin slicing.
Please Note: Because there are many cutting surfaces engaging the
vegetable, it will be harder to push the vegetable through the set of
cutters than to prepare simple slices.
Crinkle And Gaufrette (Lattice) Cuts
Before starting ensure all cutter blocks are removed. Engage folding
stand into mainframe opposite fluted blade. Using the thickness lever
adjust the fluted blade ready for cutting.
For gaufrettes (lattice cut), using the polycarbonate hand guard secure your
product. Slice the vegetable across the fluted blade for the first cut, turn
the vegetable 90° (1/4 turn) for the second cut. Keep turning the vegetable
at a 90° angle before each new cut. If your slices tear, you are cutting too
thin and you should raise the fluted blade, if they have no lace-pattern,
then you are cutting too thick and you should lower the blade.
SAFETY
Using the polycarbonate hand guard
Using the thickness lever lower the main plate to the desired thickness.
The polycarbonate hand guard can and should be used on all cuts. Place
the vegetable to be cut against the hand guard’s stainless steel spikes
to help hold it securely in place. Position the hand guard at the top of
the mandoline with its cutout arrows pointing up and down, and slice
the vegetable by moving the guard (and vegetable) up and down the
mandoline.
4. CLEANING & MAINTENANCE
Before using your Chef Mandoline for the first time it is recommended
that it be washed in hot water using a mild detergent.
The mainframe and all cutter blocks should be washed separately
taking care of the sharp edges.
Once washed it is recommended to hang your Chef Mandoline on a
hook upright to protect the blades and reduce the risk of injury.
WARNING: The blades of the Mandoline are extremely sharp operate with care. Always use the hand guard when slicing.
1. Straight cutting plate
2. Fluted cutting plate
3. Knurled knob
4. Removable cutter blocks
5. Cutter block holder
6. Adjustable thickness lever
7. Polycarbonate hand guard
8. Removable folding stand
9. Stainless steel product
spikes
1
2
3
5
6
9
7
8
4
4
BRICE HEAD OFFICE:
11 Holloway Drive,
Bayswater, Victoria 3153 Australia
Ph: 1300 664 880
www.briceaust.com.au
email: [email protected]
Brice Australia Pty. Ltd. ABN 71 413 589 669
100% Australian owned and operated
Copyright ©2017 Brice Australia Pty. Ltd.
Specifications
Width: 135mm
Depth: 55mm
Height: 400mm
Net weight: 1.7kg